DSpace Repository

The impact of asparaginase on textural properties of wholegrain cereal biscuits enriched with sea buckthorn pomace

Show simple item record

dc.contributor.author Kukurová, Kristína
dc.contributor.author Rerková, Lenka
dc.contributor.author Belović, Miona
dc.contributor.author Perović, Lidija
dc.contributor.author Torbica, Aleksandra
dc.contributor.author Ciesarová, Zuzana
dc.date.accessioned 2023-07-10T14:34:59Z
dc.date.available 2023-07-10T14:34:59Z
dc.date.issued 2023-05-10
dc.identifier.citation Kukurova, K., Rerkova, L., Belovic, M., Perovic, L., Torbica, A., & Ciesarova, Z. (2023). THE IMPACT OF ASPARAGINASE ON TEXTURAL PROPERTIES OF WHOLEGRAIN CEREAL BISCUITS ENRICHED WITH SEA BUCKTHORN POMACE. Journal of Microbiology, Biotechnology and Food Sciences, e9942. https://doi.org/10.55251/jmbfs.9942 en_US
dc.identifier.issn 1338-5187
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/159
dc.description.abstract Cereal biscuits are popular snacks of daily usage. Their nutritional value is enhanced if they are produced from wholegrain flour of nutritionally rich cereals and/or contain valuable natural sources of health promoting compounds. In this study, wholegrain flour from wheat, rye, and triticale (hybrid of wheat and rye) were used as a basis for biscuit production and dried sea buckthorn (Hippophae rhamnoides L.) pomace as an additive for enhancement of their nutritional value. Besides nutritional benefits, sea buckthorn pomace addition increased hardness up to 37% and fracturability up to 30%, and moreover, an undesirable acrylamide formation was increased twice in case of wheat and triticale biscuits, and up to 4.5 times in rye biscuits. For diminishing the acrylamide formation, the asparaginase treatment of wet sea buckthorn pomace was applied which resulted in a substantial decrease of acrylamide (30 – 60%) in final biscuits. This intervention was examined in terms of the impact on textural properties of cereal biscuits with sea buckthorn pomace and with enzymatically treated sea buckthorn pomace. Despite expectations of negligible impact on quality properties of biscuits, texture analysis showed significant differences between cereal biscuits containing untreated and enzymatically treated sea buckthorn pomace reflected in a decrease of hardness and fracturability to original values in controls, at least. However, these alterations cannot be fully attributed to an enzymatic treatment of sea buckthorn pomace since the procedure of asparaginase application, including the adjustment of pH to neutral values, affected the properties of this additive. Descriptive sensory analysis and consumer acceptance test revealed significant preferences of triticale and rye biscuits with enzymatically treated sea buckthorn pomace addition. en_US
dc.description.sponsorship This work was supported by the Slovak Research and Development Agency under the contracts No. APVV-17-0212 and SK-SRB-18-0035; the Operational Program Integrated Infrastructure within the project “Demand-driven research for the sustainable and innovative foods”, Drive4SIFood, 313011V336, co-financed by the European Regional Development Fund; the Ministry of Science, Technological Development and Innovation, contract no. 451-03-47/2023-01/200222. The collaboration between international partners was performed in the frame of COST Action 21149 ACRYRED. en_US
dc.language.iso en en_US
dc.publisher Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra en_US
dc.relation info:eu-repo/grantAgreement/MESTD/inst-2020/200222/RS//
dc.rights OpenAccess
dc.rights info:eu-repo/semantics/openAccess
dc.subject cereal biscuits en_US
dc.subject sea buckthorn en_US
dc.subject acrylamide en_US
dc.subject asparaginase en_US
dc.subject texture en_US
dc.subject hardness en_US
dc.subject fracturability en_US
dc.subject preference score en_US
dc.title The impact of asparaginase on textural properties of wholegrain cereal biscuits enriched with sea buckthorn pomace en_US
dc.type Article en_US
dc.type info:eu-repo/semantics/article
dc.identifier.wos 000992341800001
dc.identifier.doi 10.55251/jmbfs.9942


Files in this item

This item appears in the following Collection(s)

Show simple item record

Search DSpace


Browse

My Account